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Picodon AOP Goat’s Cheese.
fromBehind the French MenubyBryan G. Newman Welcome to the world of Picodon The Picodon AOP cheese is also called the Picodon de la Drome AOP or... Behind the French Menu enables to understand...
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Dining in the Ardèche in the Rhone Alps
fromBehind the French MenubyBryan G. Newman View over the Gorges de l'Ardèche.Photograph courtesy of Erik. Dining in the Ardèche introduces the visitor to a department... Behind the French Menu...
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Baeckeoffe – A traditional Alsatian peasant stew that made the big time.
fromBehind the French MenubyBryan G. Newman A Baeckeoffe.Photograph courtesy of Agathe ... Behind the French Menu enables to understand more about French menus and their...
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Alsacienne (à l’) - Cuisine à l'Alsacienne - Dining in the manner of the Alsace.
fromBehind the French MenubyBryan G. Newman Choucroute Garnie for eight, ready for serving.Photograph courtesy of Pierre LANNES Cuisine à l'Alsacienne is... Behind the French Menu enables to...
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Carottes - Carrots in French Cuisine.
fromBehind the French MenubyBryan G. Newman Photograph courtesy of USDA Agricultural Research Service.Photographer Stephen Ausmus. Carrots came to the rest of the world from... Behind the French...
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Papeton d'Aubergines – Eggplants (USA), Aubergines (UK) cooked in the manner...
fromBehind the French MenubyBryan G. Newman Papeton d'Aubergine et Mesclun de de SaladePhotograph courtesy of vpagnouf This eggplant dish which translates, with difficulty,... Behind the French...
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Armagnac one of France’s two fabulous AOP grape brandies.
fromBehind the French Menuby Bryan G. Newman The Armagnac glass.Locally it is preferred to the Cognac snifter.Photograph courtesy of Ville Oksanen The grapes used in... Behind the French Menu...
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En Croûte on French Menus.
fromBehind the French MenubyBryan G. Newman Paté en croûtePate covered with a pastry coveringPhotograph courtesy of Anne-Renée Mauuarin En croûte initially only indicated... Behind the French Menu...
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Piment d’Espelette - Espelette Chili Pepper. The Most Popular Chili Pepper in...
fromBehind the French MenubyBryan G. NewmanThe Espelette chili pepperIn the Basque language, the Espelette Pepper is Ezpeletako Biperra.Photograph courtesy of michael clarke stuff The... Behind the...
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Kale (Borecole) and its Family Members in French Cuisine. Bok Choy,...
fromBehind the French MenubyBryan G. Newman Four colors of cauliflower, choose yours.(The picture was taken in a Canadian Market)Photograph courtesy of Wally... Behind the French Menu enables to...
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Laguiole AOP Cheese. One of France's finest cheeses.
fromBehind the French MenubyBryan G. Newman Two-year-old Laguiole cheeses.Photograph courtesy of Céline MOSNIER Laguiole AOP cheese, also called the Tomme de Laguiole... Behind the French Menu...
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Merlan – Whiting, European Whiting the Fish on French Menus
fromBehind the French MenubyBryan G. Newman WhitingPhotograph courtesy of Biodiversity Heritage Library. Merlan, Merlu, Lécaud, Nasellu, Varlet – Whiting; English Whiting; European... Behind the...
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Salicorne, Perce-pierre, Criste-marine or Haricot de Mer - Salicornia or...
fromBehind the French menubyBryan G. Newman Fresh SalicorniaPhotograph courtesy of niicow79 Salicornia or Samphire is often, mistakenly, called an edible seaweed; it is not. ... Behind the French...
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Ossau-Iraty AOP one of France’s two AOP sheep’s cheeses.
fromBehind the French MenubyBryan G. Newman Ossau-Iraty AOP Cheese. Ossau-Iraty AOP – A 50 % fat, non-pasteurized, smooth, creamy and firm. sheep’s milk cheese. This is... Behind the French Menu...
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The Figues de Sollies, the Best Figs in France.
FromBehind the French MenuByBryan G. Newman Figues de SolliesPhotograph courtesy of Emi Yañez Figue/s – Figs; the fruit. Figs reached France through those first... Behind the French Menu enables...
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Denté, Denti or Denté Commun - The Dentex or Common Dentex, a Mild but Tasty...
fromBehind the French MenubyBryan G. Newman DentexPhotograph courtesy of the Biodiversity Heritage Library Dentex from the sea. When caught in the wild the dentex will have come to your menu... Behind...
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Bistros in France.
fromBehind the French MenubyBryan G. Newman BistroPhotograph courtesy of Simon Heywood Behind the French Bistro With the advent, of the French revolution in... Behind the French Menu enables to...
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Silure or Silure Glane - France’s favorite catfish. The Wels Catfish, the...
fromBehind the French MenubyBryan G. Newman The Wels Catfish.Photograph courtesy of Allie_Caulfield The Silure or Wels Catfish fish has white meat with a firm texture. It... Behind the French Menu...
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Brasseries in France.
fromBehind the French MenubyBryan G. Newman Brasserie Midi.Photograph courtesy of Gent Verkend A brasserie is a brewery in French. Even 200 years ago the Alsace and the Lorraine in... Behind the...
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Parsley in French Cuisine.
fromBehind the French MenubyBryan G. Newman Parsley and eggplant in the market.Photograph courtesy of Pat Kight Persil plat or persil de Naples is flat parsley (sometimes it... Behind the French...
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